Cinnamon-Spiced Rice Pilaf with Toasted Cashews and Raisins
A fragrant rice pilaf infused with cinnamon and toasted nuts, served with a sweet-tart note from plump raisins for a perfect side dish. This indian-inspired one pot (vegetarian) ready in about 40 minutes pairs rinsed and drained basmati rice, water, cinnamon stick for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 cups, rinsed and drained basmati rice
- 2 cups water
- 1 cinnamon stick
- 2 tbsp unsalted butter
- 1/4 cup, roughly chopped cashews
- 1/4 cup raisins
- 1/2 tsp salt
- 1/4 tsp cumin seeds
Instructions
- Step 1: In a medium saucepan, combine 1.5 cups rinsed basmati rice, 2 cups water, 1 cinnamon stick, and 1/2 tsp salt. Bring to a rolling boil over high heat.
- Step 2: Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
- Step 3: While rice cooks, melt 2 tbsp unsalted butter in a small skillet over medium heat. Add 1/4 cup cashews and 1/4 tsp cumin seeds, stirring for 2-3 minutes until cashews are golden and aromatic.
- Step 4: Add 1/4 cup raisins to the skillet and cook for 1 minute until plumped and slightly caramelized.
- Step 5: Fluff cooked rice with a fork, discarding the cinnamon stick. Gently fold in the toasted cashew mixture and raisins. Cook for 2 more minutes until heated through and flavors combine.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cinnamon-Spiced Rice Pilaf with Toasted Cashews and Raisins take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cinnamon-Spiced Rice Pilaf with Toasted Cashews and Raisins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.
Can I substitute ingredients in Cinnamon-Spiced Rice Pilaf with Toasted Cashews and Raisins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cinnamon-Spiced Rice Pilaf with Toasted Cashews and Raisins for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cinnamon-Spiced Rice Pilaf with Toasted Cashews and Raisins vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
